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Bruschetta with Blue Cheese and Balsamic Drizzle
- 4 medium firm
tomatoes (I used red and yellow cherry tomatoes)
- 2 oz. fresh basil
- 4 cloves fresh
garlic minced
- ½ tsp salt
- 1 tsp fresh
ground pepper
- 2/3 cup olive
oil
1 rustic loaf of bread (like a crusty Italian or Ciabatta)
- 4 oz. Danish
blue cheese or a soft cheese like Boursin
- 1/4-1/3 cup milk or light cream
- ½ tablespoon
fresh squeezed lemon juice
-
- Bottled Balsamic reduction (It should be thick like a syrup)
- Dice tomatoes into ¼ inch pieces and
place in medium size mixing bowl.
- Remove basil leaves from stems and
dice finely. Add to tomatoes
- Add minced garlic, olive oil and salt
and pepper and mix thoroughly.
- Allow to rest for 30 minutes so that
the flavours meld.
- Cut loaf in half horizontally and
place both halves on baking sheet.
- Spread bruschetta mixture evenly over
both halves. Drizzle remaining oil
from mixture evenly over bread.
- Place baking sheet in preheated oven
(350º) and bake for 15 minutes.
- Blend blue cheese and milk with a hand blender until smooth. Add lemon juice and mix until consistency is that of a creamy dressing
- Place mixture in piping bag or small Ziploc bag and cut a small hole (1/8”) in one corner.
- Drizzle blue cheese mixture back and
forth across bruschetta.
- Repeat with the Balsamic reduction.
- Slice and serve and watch it disappear!
This looks and sounds wonderful Bev!!! What a great recipe for an appetizer or delicious snack. I love making the no-knead rustic bread and this topping would be perfect.
ReplyDeleteYummy! So creative and it looks delicious.
ReplyDelete...not clear on the "balsamic reduction"...is this something you can buy, or do you buy a vinaigrette and reduce it yourself? Thanks - lovely recipe!
ReplyDeleteYou can reduce it yourself although I've never done that myself. I use a purchased balsamic reduction that is made locally called "Whistler". I've also used another brand that called it a balsamic glaze.
ReplyDelete